In a bowl, whisk together the flour (2 1/4 cups), baking powder, baking soda and salt, and set aside.

In
the bowl of your stand mixer fitted with the paddle attachment, beat
the butter, sugar and vanilla bean paste on medium speed, scraping the
bowl occasionally, for 5 minutes. Beat in the eggs, one at a time,
until well incorporated.

In another bowl, combine the
cherry juice, soda and milk. Reduce the mixer speed to low and
gradually add the flour mixture and the soda mixture, alternating each,
starting and ending with the flour mixture, just until combined.

Chop
the cherries and toss with the 2 tablespoons of flour. Fold into the
cake batter. (Alternatively, you can leave the cherries whole, and
place one into each muffin cup to bake into the batter.)

Fill
the muffin cups 2/3 full (be careful not to over-fill the minis - they
don't hold very much). Bake at 350 for 15-17 minutes (minis) or 20-22
minutes (standard-sized). Cool in the pan for a few minutes, then
transfer cakes to a wire rack to cool completely before frosting.

To
make the frosting, beat the cream cheese and butter until smooth, then add the powdered sugar 1/2 cup at a time. Beat in the
milk, a little at a time, until you have the desired consistency. Beat
in the food coloring and extract, if using it.

Frost the cooled cupcakes and garnish with a few chocolate sprinkles and the striped straws.